In a stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and ginger and saute for about 4 minutes. Add the curry paste and curry powder and saute for one more minute.
Add the O Organics Thai Style Curry Chicken Broth and the diced sweet potato the pot. Bring the mixture to a boil, and then cover it, reduce the heat to medium-low, and let it simmer for 20 minutes, or until the sweet potato is softened.
When the sweet potato is tender, shake the can of coconut milk well. Then, pour it into the pot. Add the chicken, O Organics 7 Grains & Lentils Blend, and O Organic peas. Bring it to a boil, and then reduce the heat and let the curry simmer for another 10 minutes.
Add salt to taste, and the lime juice and cilantro.
Taste, and add additional salt, curry powder, or curry paste if you prefer a spicier curry.
Garnish each serving with chopped O Organics Roasted Cashews with Sea Salt.
Any leftovers will be much thicker the next day. If you prefer a thinner curry, add additional Thai Style Curry Chicken broth.